NO CHURN Chai Ice Cream

Such an easy ice cream to make – and so very delicious!

In a pan, heat 300ml (½ pint) milk, 1tsp vanilla bean paste, 2.5cm (1in) piece fresh root ginger, finely chopped, 6 whole cloves, 2 cinnamon sticks, broken into pieces, 8 cardamom pods, bashed open (heat husks also), 1 bay leaf, ½tsp black peppercorns, ½tsp fennel

seeds and 4 black tea bags (we used Darjeeling). Bring to boil, then bubble for 2min. Remove from heat, cover and infuse for 30min-1hr. In a large bowl whip 400ml

(14fl oz) double cream until it just holds its shape (too firm and the ice cream will be chalky). Add a 397g tin

condensed milk, then strain in the infused milk mixture, giving the tea bags a squeeze. Fold to combine (whisking if needed). Empty into a freezer-proof container, sprinkle over some ground cinnamon, if you like, cover and freeze until solid. Makes about 900ml (1½ pint) PER SCOOP 238cals, 3g protein, 17g fat (11g saturates), 15g carbs (15g total sugars), 0g fibre GET AHEAD Make ice cream up to 1 month ahead. Store in freezer.